Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Dorothy Cross TMPJ72B |
| 8 tablespoons | Butter |
| ¼ cup | Sugar |
| 2 teaspoons | Ground cinnamon |
| 2 \N | Large green apples; peeled, cored, and thinly sliced |
| 4 \N | Eggs |
| 1 cup | Flour |
| 1 cup | Milk |
| 2 tablespoons | Milk |
| 1 teaspoon | Vanilla |
| \N \N | Powdered sugar |
Preheat oven to 425 degrees. In a skillet, melt butter over medium-high heat. Stir in the sugar and cinnamon. Add the apples.
Cook, stirring, until apples are translucent, about 5 minutes. Place the pan in the oven while you prepare the batter. Beat the eggs. Add the flour and milk. Beat until smooth. Pour the batter evenly over the apples in the pan. Bake, uncovered, until pancake is puffy and golden, about 15 minutes. Sift powdered sugar over the pancake. Cut into wedges. Serve immediately. Cinnamon and tart apples make this breakfast opener extra delicious. Source: San Francisco Encore Cookbook Reformatted for MealMaster by: CYGNUS, HCPM52C